Petit Vert Tempura
A: Inoue Farm. Tear the leaves into bite-sized pieces, coat them in tempura batter, and fry them in oil at 170-180°C. We use rice oil.

■ Bacon-wrapped Tomato (Aiko)
D-17 Fujiwara Setsuko Cut the tomatoes in half lengthwise, wrap them in bacon, secure with a toothpick, place in a heated frying pan and cook until lightly browned, then season with salt and pepper.

■ Asparagus with Mustard Dressing (Free Sales Area) Mr. Ogawara Cut the asparagus into bite-sized pieces, boil it in salt water, then put it in cold water and squeeze it out thoroughly. Mix it with a sauce made from mustard, mirin, and white dashi.

■ Chrysanthemum and grated radish vinegared dish
C-2 Oyamada-san Add vinegar to boiling water, add chrysanthemums and boil. Add boiled chrysanthemums to grated radish and mix with simple vinegar.

■ Radish and turnip salad (free sales area) Michimi-san: Shred regular radish, red radish, and turnip and mix them all together. Serve with your favorite dressing.